Corn Salad

Ingredients

Corn kernels – 1 cup

Red pepper chopped – 2 tbl.sp

Yellow pepper chopped – 2 tbl.sp

Spring onion chopped – 3 to 4 tbl.sp

Mayonnaise – 3 tbl. Sp or as per taste

Basil herb – ½ tsp

Black pepper and salt as per taste

Method

Boil corn kernels for 3 to 4 minutes if you are using fresh one. Drain the water and keep aside.

In a bowl, take corn kernels, red pepper, yellow pepper, spring onion. Mix well and add mayonnaise, basil herb or fresh basil, salt and pepper. Mix well and serve.

Lemon Bhel

Ingredients

Rice puffs – 3 to 4 cups

Fried chana dal – 1 cup

Nylon sev – 1 cup

Turmeric powder – 1 tsp

Red chilli powder and salt as per taste

Lemon - 1

Method

Take a heavey bottom pan, add one tbl.sp of oil. When hot, add salt, red chilli powder and turmeric powder.

Fry for 2 to 3 seconds on a medium flame, and then immediately add rice puffs and mix till each rice puff is very well coated with the masala.

Then add nylon sev and fried chana dal and again cook for 5 minutes.

In the last squeeze out lemon juice and add to it. Mix well and cook for 2 to 3 minutes.

You can store this in a container.

Pepper Pasta Salad

Ingredients

Pasta – 2 cups

Olive oil – 2 tbl.sp

Basil herbs – 1 tbl.sp

Red pepper – 1 cup

Green pepper – 1 cup

Yellow pepper – 1 cup

Chopped spring onion- 1 cup

Olives – 1 cup

Lemon juice – 2 tsp

Grated cheese

Salt and pepper as per taste      

Method

Cook pasta in water and salt and 1 tsp of oil. When soft, drain the water and keep aside.

Cut red, yellow and green pepper into thin long stripes.

In a bowl,  take 2 tbl.sp of olive oil, to it add pepper, salt, lemon juice and basil.

Whisk it well and keep aside.

In another bowl, take pasta, to it add all the three pepper, olives, spring onion and cheese. Mix it well and add prepared salad oil. Mix well, garnish with cheese and serve

 

Murgh Saagwala

Ingredients

Chicken pieces – 250 gm

Onion – 2

Ginger garlic paste – 2 tsp

Tomato – 3 small

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Few spinach leaves chopped finely

Red chilli powder and salt as per taste

Method

Heat oil in a pan, add chopped onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes, then add chopped tomatoes, coriander powder, cumin powder, turmeric powder, garam masala and salt. Stir fry for 2 minutes and then add chicken pieces, stir fry till oil separates from masala. Add a cup of water and cook on a low flame till chicken becomes soft and tender.

Add chopped spinach leaves and cook for 2 to 3 minutes.

Remove from fire and serve hot with roti. Naan or paratha.

Drumstick Dal Curry

Ingredients

Tuvar dal – 1 cup

Drum stick – 2 to 3 cut into pieces

Onion – 1 small

Ginger garlic chopped – 1 tsp

Tomato – 1

Turmeric powder – ¼ tsp

Green chillli – 2

Tamarind pulp – 1 tbl.sp

Few curry leaves

Salt as per taste

For tampering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Red chilli – 2

Few curry leaves

Method

First pressure cook dal with tomato, onion, ginger garlic, turmeric powder, green chilli and curry leaves.

When dal is cooked, add drumstick cut into 2 ½ inch pieces and tamarind pulp and salt and cook till soft. Do not pressures cook it as it may break.

Heat 1 tsp of oil and tamper with mustard seed, cumin seeds, red chilli and curry leaves.

Garnish with coriander leaves and serve hot with rice or roti

Pasta with Sprouted Beans

Ingredients

Pasta boiled – 200 gms

Sprouted beans – 1 cup

Finely chopped cabbage – 1 cup

Onion – 1

Garlic – 4 to 5 flakes

Soya sauce – 1 tsp

Red chillli sauce – 1 tbl.sp

Tomato ketchup – ½ cup

Thyme – 1 tsp

Basil – 1 tsp

Salt and white pepper as per taste

Grated cheese to garnish (optional)

Method

Boil pasta and keep separately. Heat oil in a pan, add chopped garlic and sauté for few seconds and then add onions and fry till it becomes translucent. Then add sprouted beans, cabbage, soya sauce, red chilli sauce, tomato ketchup. Stir fry for few seconds and then add boiled pasta, salt, white pepper powder, thyme and basil. Mix well and cook for a minute. Remove from fire and you can even sprinkle grated cheese on top.

Drumstick Masala

Ingredients

Drumstick – ½ kg

Ginger garlic paste- 1 tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Green chilli – 2

Turmeric powder- ¼ tsp

Tomato – 3

Potato – 1

Mustard seed – 1 tsp

Few curry leaves

Red chilli powder and salt as per taste

Coriander leaves

Roast and make a paste of

Onion – 1

Coconut grated – 5 tbl.sp

Cloves – 3

Cinnamon – 1 small piece

Method

First roast and make a paste of the given ingredients.

Peel the skin of drumstick and cut  into 2 ½ inch. Heat oil  in a pan, add mustard seeds, when it splutters add green chilli and curry leaves and sauté for few seconds.  Then add ginger garlic paste and sauté till the raw smell goes.

Add tomato, coriander powder, cumin powder, red chilli powder and salt and stir fry for a minute. Add drumstick pieces and potato and mix well with the masala. Add a cup of water and leave it to cook on a slow flame till it becomes soft and tender.

Add paste of coconut, mix well and leave it to simmer on a low flame for 2 to 3 minutes.  Garnish with coriander leaves and serve hot with rice or roti.